I think I first saw this neat and easy vegetableaccompaniment in a Nigel Slater book, though I've since seen lots of slight variations in many books and recipe cards since then. Think of it as hummus without garlic. This is my favourite version.

Chef's note

Using dried chickpeas: The last time I made this I used lots of dried chickpeas, soaked in cold water for for 12 hours+ then rinsed and drained. After boiling for 15 minutes in lots of plain water and no salt they were drained and simmered in the stock for a further 5 minutes. I also used dried parsley as there was plenty of time for it to rehydrate before it was reheated and consumed.